Orange Pound Cake

1 3/4 cups unsalted butter, softened
2 3/4 cups granulated sugar
8 eggs
1 tsp orange extract
2 tsp grated orange rind
3 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
3/4 cup fresh orange juice (about 3 oranges)

Drizzle:
3/4 cup confectioners' sugar
1 Tbls orange juice plus 1 tsp water

Heat oven to 350. Butter and flour 10 inch tube pan. Tap out excess flour.

Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping dwon bowl. Add eggs, one at a time. Beat in extract and rind.

Combine flour, baking powder and salt in small bowl. Gardually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.

Bake at 350 for 35 minutes. Lower heat to 300. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.

Drizzle: In a bowl, whisk confectionaers' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.